Pace Paw Print

Issue date: 2/20/08 Section: Feature

Meat eating has always been a tradition, but vegetarianism is certainly on the rise. You may not see it everyday, but according to Vegetarian Times Magazine, about 12.4 million people consider themselves vegetarians. One of the most common questions a vegetarian hears is "so, what do you eat?" Contrary to popular belief, however, there are many alternatives for those human herbivores out there.

There are a variety of creative vegetarian recipes that do not take long to prepare. There are more options and alternatives than the average greens. Although Lackman does offer some options, here are some simple recipes for appetizers, main courses, and desserts to make at home or even in the dorms. Appetizers are the best way to try out some new foods and to test out some simple cooking skills. These easy meals do not take up a lot of time and are a great way to fill up while on the run.

Stuffed tomatoes, now this is something new to try. Who would have thought of stuffing tomatoes? First, a couple of ingredients needed are:

* 4 large beefsteak tomatoes

* 4 tablespoons of cottage cheese (or cream cheese)

* 1 teaspoon of ground cumin

* 1 green pepper, de-seeded and diced

* Salt and pepper for taste

* ¼ cup pumpkin seeds

After gathering all of the ingredients, slice the tops off tomatoes. Remove the seeds and drain upside down. Rub the cottage cheese through a strainer to achieve a smooth consistency, and add a little milk if necessary. Stir in seasonings, and stuff the tomatoes with the mixture. Dry roast the pumpkin seeds in a frying pan until they are golden brown and sprinkle over the tomatoes. Chill until ready to serve. For those who have night classes, this is a great snack to prepare right before a six o'clock class and come home to it at nine. Be creative and add an original twist to the stuffed tomatoes, for example, substitute green peppers with celery or carrots.

For something more filling, try a soup. Some veggie chowders will do. Ingredients needed are:

* 1 envelope of Lipton dry onion soup mix

* 8 cups water

* 4 medium potatoes, peeled and cubed

* 1 16-oz. package of desired frozen mixed vegetables (chop any large pieces)

* 1 can cream mushroom soup

* ¼ teaspoon garlic powder

* Salt and pepper to taste

* Instant mashed potato flakes--optional

* Shredded Cheddar cheese

* Crackers

Once everything is chopped and peeled, place water and soup mix in large pot. Add cubed potatoes and bring to a boil. Simmer for approximately ten minutes or until potatoes are tender, but not mushy. After the first five minutes, add mixed veggies. Simmer until vegetables are desired doneness, and this should take another five minutes or so. Stir in cream of mushroom soup and garlic powder; season to taste. If a thicker soup is preferred, slowly stir in enough potato flakes until you reach a desired consistency. Serve with shredded cheddar cheese to sprinkle on each serving and with crackers. This mini-meal serves up to six people. Share with some housemates and roommates. (betterrecipes.com)

As filling as some appetizers can be, a main course may sound more appealing. Tofu is a common food consumed by many vegetarians. Tofu is originally used by the Chinese in China, and is a popular Asian cuisine. There are two types of tofu, silk and regular, which is water-packed. Silk is usually used to make desserts. Here is a new way to combine ingredients with tofu. Here's how to make tofu with peppers, peanuts, and mushrooms. The ingredients are as follows:

* ¼ cup reduced-sodium (light) soy sauce

* ¼ cup fresh lemon juice

* 2 tablespoons dark sesame oil, divided

* 1 ½ pounds firm tofu, cut into 1-inch cubes

* 2 garlic cloves, minced

* 2 large red bell peppers, cored, seeded, and finely chopped (2 cups)

* 8 ounces of mushrooms, cut into 1/8-inch-thick slices (3 cups)

* ½ cup unsalted dry-roasted peanuts, chopped

* 1 teaspoon grated lemon peel *

* 2 bunches watercress (10 ounces), rinsed, stems removed, or 1 pound fresh spinach, rinsed and chopped

* Steamed brown rice (optional)

Combine soy sauce, lemon juice, and 1 tablespoon of the sesame oil in a large bowl. Add tofu, tossing to coat, and let stand ten minutes to marinate. Heat the remaining one tablespoon of sesame oil in a heavy ten-inch skillet over medium-high heat until very hot, but not smoking. Add garlic and bell peppers, then stir-fry for one minute until the garlic is fragrant. Reduce heat to medium low. Add mushrooms and marinade from the tofu; simmer, covered for five minutes until mushrooms are tender. Add peanuts, lemon rind, and tofu; simmer, covered, for five minutes more until tofu is heated through. Stir in the watercress and simmer, covered, for about one minute or until the watercress is wilted. Serve over brown rice if desired. This takes about 25 minutes to prepare and 15 minutes to cook. (readersdigest.com)

For most vegetarians, desserts are not a problem because they do not contain meat. Nevertheless, if one desires a more vegan option, try this dairy-free treat. To make a vegan oatmeal cookie, here is the recipe:

* ½ cup sucranat (available at a whole foods store)

* 1/3 cup honey

* 3 tablespoons coconut oil

* ¼ cup tahini

* 1 teaspoon baking powder (aluminum free)

* ¼ teaspoon baking soda

* 1 cup whole wheat flour

* 1 cup oatmeal (old fashioned oats)

* 1 teaspoon vanilla

* 1 teaspoon cinnamon

* ½ cup chopped walnuts

* ½ cup raisins

Place sucranat, honey, coconut oil and tahini in a large bowl and mix together. Dissolve the baking powder and baking soda in about one tablespoon purified water and add to the oil, tahini and sucranat mixture. Add whole wheat flour, oatmeal, vanilla, and cinnamon. Incorporate ingredients thoroughly. The dough should be thick and pulled away from the sides of the bowl, into a ball. If it is too thin, add equal amounts of whole wheat flour and oats until you get the right consistency. Once the dough for your vegan oatmeal cookie recipe is at the right consistency, fold in the chopped walnuts, raisins, or chocolate chips. Chill the dough in the refrigerator for about two hours, or until cold. Form into balls and set on a cookie sheet with ample space between the cookies. Bake this vegan cookie recipe in a preheated oven at 350 degrees Fahrenheit for about ten minutes. Let the cookies set for two to three minutes, then remove them from the cookie sheet to a rack for cooling. This recipe makes about twelve medium size cookies. (ezhealthydiet.com). These recipes just opened a new door for vegetarians. They are simple and timely to make, which is perfect for busy students who can barely find the time to eat. Not only are the recipes for vegetarians, they are healthy options for all types of people. Find more recipes on the Reader's Digest's website (rd.com).

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